Chili

A great chilli recipe that just gets better the longer you let it simmer. Given enough time for the ingredients to amalgamate, spices lose their edge but keep their warm and cosy flavours.

Ingredients

• A few splashes of olive oil
• 1 Spanish onion, diced
• 1 head of garlic, minced
• A few sprinkles of smoked paprika
• A few sprinkles of chilli powder
• A few sprinkles of crushed chilli flakes
• A few sprinkles of dried oregano
• 1 package of veggie ground
• 1 can of diced tomatoes
• 1 can of water, using the can from the tomatoes
• A few dashes of hot sauce
• ¼ cup of diced jalapeño chillies
• ½ cup of diced bell pepper
• 1 can of red kidney beans
• ½ cup of corn
• A few sprinkles of dried or fresh oregano
• ​A few sprinkles of sea salt
• A few cracks of freshly ground pepper

Serve with…

• Thinly sliced green onions
• Sharp cheddar cheese
• Sour cream
• Cooked rice
• Tortillas
• Corn chips

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Cook the onion and garlic until fragrant and onions are slightly translucent.
3. Add paprika, chilli powder, crushed chilli flakes, and oregano, toasting them until moisture is absorbed and spices are fragrant.
4. Cook the veggie ground until it has caramelized slightly.
5. Add the can of tomatoes, water, and hot sauce.
6. Bring to a boil and simmer on medium-high until sauce has reduced slightly, about 30 minutes.
7. Add peppers and kidney beans, and continue to simmer on medium-low heat until mixture has reduced, about 1 to 2 hours.
8. Add the remaining vegetables and oregano, as well as the salt and pepper.
9. Continue to simmer until desired consistency is achieved.

Notes

For best results, chill the mixture overnight and then re-heat before serving. Serve with rice, corn chips or tortillas. Top with source cream, cheese, and scallions. I’ve also found myself enjoying this recipe cold.